Ingredients:

For the cupcakes

3/4 cups unsweetened cocoa powder

1 and 1/2 cups all-purpose flour

1 and 1/2 cups granulated sugar

3/4 tsp baking powder

1 and 1/4 tsp baking soda

1 tsp salt

2 eggs

3/4 sup warm water

1 8 oz container unflavored greek yogurt

1/2 cup milk

2 Tbsp canola oil

1 tsp pure vanilla extract

icing:

12 oz of whipped cream cheese

2 1/2 cups powdered sugar

1/2 tsp salt

1 tsp pepermint-flavored oil

5 crushed candy canes

Instructions:

1. Heat oven to 350 degrees F. Line standard muffin tin with paper cupcake liners.

2. In a large bowl, whisk together cocoa, flour, sugar, baking soda, baking powder, and salt.

3. Whisk in eggs, water, milk, yogurt, and vanilla until smooth and combined, about 3 minutes.

4. Divide batter evenly among lined cups, filling each about halfway. Bake cupcakes, rotating tins half way through, until a cake tester inserted into the centers comes out clean, about 20 minutes.

5. Mix together cream cheese, powdered sugar, salt and pepermint oil. When cupcakes cool, frost and sprinkle with candy cane pieces.

As written this recipe is free from peanuts, treenuts, sesame, soy, and seafood. 

As written it contains dairy, eggs, wheat.

Read all labels for potential allergens.